Pork Rib Ragu

January 16, 2011

1 large leek
1 tbsp olive oil
4 pounds pork spare ribs, cut into 4 sections
2 large carrots, coarsely chopped
2 celery ribs, minced
1 cup dry white wine
2 tbsp unsalted butter
1 medium onion, halved and thinly sliced.
2 tbsp all purpose flour.
Preheat over to 350.
Halve leek and rinse thoroughly. Dry well and coursely chop.
In a large dutch over, heat oil over medium high.
Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.
Serve with rice or polenta.

Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.
Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.
Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.